Sprouted Moong Beans Dosa

Sprouted Moong Beans Dosa

Ingredients:
Sprouted moong beans: 1 cup
Rice: 1/2 cup
Red chillies: 2 (add more if u like spicy)
Fennel seeds: 1/2tsp
Onion: 1 medium
Coriander leaves: 2tbsp
Salt
Oil: for smearing

Method:
Soak rice for half an hour & grind to a smooth batter by adding water. Grind the sprouted moong beans, red chillies & fennel seeds to a smooth batter by adding water.
It should be of dosa batter consistency.
Take out the required amount of batter & add the finely chopped onion, coriander leaves & salt. Heat the non-stick skillet smear with oil, spread a ladleful of batter.
Cook & flip the dosa. Cook the other side as well.
Serve hot with chutney of your choice.

Tips:
Refrigerate the remaining batter & use within 2-3 days.
How to sprout the beans?
Soak the moong beans overnight. Drain the water the next day morning. Cover the soaked moong beans with a tight lid & keep aside for 24 hours.

Potato Peas Paratha

Potato Peas Stuffed Paratha

Ingredients:
For Stuffing:
Potato: 4 medium
Peas: 1 cup
Onion: 11/2 medium
Red chilli powder: 1tsp
Coriander powder: 1tsp
Turmeric powder: a pinch
Salt
Oil: 1tsp

For Paratha:
Wheat flour: 2 cups
Water: 11/4 cup or slightly more

Method:
Boil  the potatoes. Cook the peas ( I used frozen peas & cooked in microwave for 10 minutes).
Cool it. Mash  the potatoes & peas.
Knead the dough for the paratha & allow it to rest for half an hour.
Heat oil in a pan, add finely chopped onion, saute' for sometime.
Add  red chilli powder, coriander powder, turmeric powder & salt.
Cook for sometime. Then add the mashed potato & peas. Mix well & cook for sometime.
Allow it to cool down. Make balls.
Divide the dough into equal portions. Roll into thick chapathis; place the stuffing in the centre. Close & seal them.
Roll them out into parathas.
Fry them on both sides, apply little bit of oil.
Serve hot with raita or side dish of your choice.

Bread Egg Toast

When I got up in the morning I was half an hour late. To my bad luck I had run out of idli dough as well.  This "easy" bread toast came to my mind. I prepared it as soon as possible.
My amma (mother) used to prepare this on sundays because it's a holiday, everyone use to get up late & hurry her up for breakfast. I call it "Bombay Toast".
I'm  not sure why it's called by that name, but I really enjoy each time it is prepared.

Bread Egg Toast

Ingredients:
Thick bread slices: 4
Eggs: 2
Black pepper powder: 1tsp
Turmeric powder: a pinch
Salt
Oil: 1/2tsp

Method:
Whisk all the ingredients except the bread slices in a shallow, wide pan.
Dip the bread slice in the mix one at a time & cook on a non stick pan.
Turn the bread slice with a spatula & cook the other side as well.
Serve hot with a cup of coffee.

Tips:
Sweet version of the dish :- Whisk eggs, sugar & milk. Dip the bread slices (use milk or sweet loaf) in the mix & toast them.

Peas Stuffed Puri

I still remember tasting stuffed puri for the first time. When I was very young I had tasted chick peas stuffed puris. Our bengali neighbour aunt gave rasgullas & stuffed puris for Durga Pooja.
I liked the puris very much. I pestered my amma(mother) to get the recipe from my neighbouring aunt & try it. My amma somehow managed to get the recipe.
(Neighbouring aunt knew only bengali & my amma can't understand bengali) & tried it out. I suddenly thought about it a few days back,but chick peas had to be soaked overnight, so
instead of chick peas I used frozen peas. It tasted very good.

Peas Stuffed Puri

Ingredients:
Peas: 1 cup (I used frozen peas)
Red chilli: 2-3
Coriander seeds: 11/2tsp
Jeera/Cumin seeds: 1tsp
Clove: 1
Cinnamon: 1/2" piece
Salt
Oil: 2tsp

For puris(to make 6-8 puris):
Wheat flour: 2 cups
Water: 3/4 cup
Salt
Oil: for deep frying

Method:
Cook the peas in water(I cooked in the microwave for 10 minutes).
Drain the water, cool  & mash the peas.
In a pan dry roast the red chillies, coriander seeds, jeera seeds, clove & cinnamon.
Grind it to a powder.
In a pan add 2tsp oil add the mashed peas, the ground powder  & salt. Saute' till the mixture becomes dry. Allow it to cool down.
Make small balls with the mixture.
Divide the puri dough into lemon sized balls.
Make a cup with the dough, stuff the mixture. Close & seal the balls.
Roll out the puris.
Deep fry them in oil.
Serve hot with side dish of your choice.